Cooking with Rena Lee

Prep Time: 5 min, plus 10 min standing
Cook Time: about 1 hr and 10 min

Yield:6

INGREDIENTS:

4 tbsp	butter, plus extra for greasing
6 tbsp	all-purpose flour
1 tsp	mustard powder
2 1/2 cups	milk
2 tbsp	olive oil
1	onion, chopped
2	garlic cloves, finely chopped
1 tbsp	chopped fresh thyme
1 lb	mixed mushrooms, sliced
2/3 cup	white wine
14 oz can	chopped tomatoes
	salt and pepper
8 oz	raw prepared scallops
4-6 sheets	fresh lasagne
8 oz	mozzarella cheese, chopped

DIRECTIONS:

Preheat the oven to 400`F. Melt the butter in a pan. Add the flour and mustard powder and stir until smooth. Simmer gently for 2 minutes without coloring. Gradually add the milk, whisking until smooth.
Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and set aside. Cover the surface with plastic wrap to prevent a skin from forming.
Heat the oil in a skillet and add the onion, garlic, and thyme. Cook gently for 5 minutes until softened. Add the mushrooms and fry for an additional 5 minutes until softened.
Stir in the wine and boil rapidly until nearly evaporated. Stir in the tomatoes. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Season to taste with salt and pepper and set aside.
Grease the lasagna dish. Spoon half the tomato sauce in the dish and top with half the scallops.
Layer half the lasagna over the scallops, pour over half the white sauce, and add half the cubes of mozzarella. Repeat these layers, finishing with the white sauce and mozzarella.
Bake the lasagna in preheated oven for 35-40 minutes, or until bubbling and golden and the fish is cooked through. Remove from the oven and let stand on a heat-resistant surface or mat for 10 minutes before serving.